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White Chicken Chili
Creamy, warming, and lighter than red chili.
retest scheduled Adapted from AllRecipes — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Season chicken with salt and pepper. Sear in oil until cooked through. Remove and shred.
- Sauté onion until soft. Add garlic, cook .
- Add beans, broth, chiles, cumin, oregano, cayenne. Bring to simmer.
- Cook . Mash some beans against the pot to thicken.
- Stir in cream cheese until melted. Add shredded chicken.
- Simmer .
- Serve topped with sour cream, cilantro, and lime.
Notes
- Rotisserie chicken: Great shortcut—use 3 cups shredded.
- More heat: Add diced jalapeño with the onion.
- Even better next day: Flavors meld overnight.
Adapted from AllRecipes